Vitamin B3 (Niacin) Content of Foods
(1381 - 1390)
0 mg
(per 8 g edible portion)
Japanese quail's egg (boiled and canned in brine)
0 mg
(per 20 g edible portion)
Whale (sarashi-kujira)
0 mg
(per 20 g edible portion)
Jellyfish (salted, desalted)
0 mg
(per 50 g edible portion)
Wakame, Dried product (haiboshi , soaked in water)
0 mg
(per 75 g edible portion)
Okinawa-mozuku (salted, desalted)
0 mg
(per 10 g edible portion)
Tosaka-nori (red, salted, desalted)
0 mg
(per 100 g edible portion)
Tengusa (agar jelly)
0 mg
(per 200 g edible portion)
Tengusa (tokoroten)
0 mg
(per 40 g edible portion)
Ego-nori (okyuto)
0 mg
(per 21 g edible portion)
Apple (jam)
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